Tag Archives: julian shrago

Two seconds after getting my red-wristband strapped and tasting glass, the sign for Royalty beams me in like the Death Star. Sampling Orange County’s first Triple IPA is my primary directive on this red letter day. Looking like a Barleywine and smelling like a stadium filled with fruity hops, Royalty is highly aristocratic on my palate. Fierce notes of exotic tropical fruits tar-and-feather my taste buds. “I think I stubbed my tongue” I say to the milfy volunteer pouring the stuff. She raises an eyebrow and smirks. The boozy 11% ABV peeps it’s head out to say “hi!”, then sucker punches me in the face repeatedly with its long 125 IBU finish. I quickly get a second pour to be sure…don’t hate! The second drink grabs my tongue in a figure-four leg lock, forcing me to succumb to its behemoth hop load. I dip my pinkie in the glass and rub some behind my ears, you know…for good luck, and to keep bears away. Glad that I survived the big hill of this roller coaster, I can coast along and enjoy myself.

The fenced in area in front of Noble Ale Works hosts a diverse set of food trucks, guests and delicious craft beer. The always delicious Rolling Sushi Van, GarlicScapes, Short Stop BBQ, the Viking Truck (among others) serve up beer-friendly lunch and snacks. Old people, young people, parents, toddlers, hot girls, dweebs, pliny shirts, and local pro brewers are showing their support for Noble today. I spotted (a thinning) Patrick Rue and Jonas Nemura of The Bruery, Julian Shrago owner/brewer/crooner of Beachwood BBQ & Brewing, Brian Avery of Bravery Brewing (Lancaster, CA), Chef Greg Daniels and Wil Dee of the Haven Collective, Jarred Dooley of The Playground, Kyle Manns of TAPS Fish House & Brewery, Kenny and Mike Hollingshead, as well as Anaheim’s Mayor Tom Tait.

Jerry Kolbly gives a brief history lesson.

Coconut Changer on Cask. Oily!

Along with the diversity of food and people, Noble’s Jerry Kolbly, Evan Price and Brad Kominek lined up a diverse array of beers for the day. Four casks (served every hour) kept a constant flow of people in the tasting room and brewhouse. I tasted three, Knight Changer with toasted coconut being one of my favorites of the day. Dank, oily, tropical, thick and decadent; I wish I had a wooden tiki cup to sip this out of!

Royalty on cask is also a game changer; the hops have an entirely different fruity flavor mixed with a catty finish compared to the draft version. Keeping with the tropical island cask flavors, the IPA with grapefruit makes me wish I had a grass hula-skirt and a coconut bra. I’ve made a beer version of a tropical cocktail called ‘Meihana’ (Anaheim backwards) in the past, and this beer would make a great base for it. I missed the fourth cask, sadly. Boohoo. So sad.

Anaheim Mayor Tom Tait and I clank the India Dark Ale w/Simcoe.

India Dark Ale w/ Simcoe

On tap in the tasting room comes another facet of flavor from Noble: Pepper, coffee and tea beers. Pistol Whip’d with Serrano (Pistola), Imperial Stout with Morita Chiles & Yellow Curry (Good Time), Triple IPA with Habanero (Shotgun) all knocked my socks off Kurt Cobain style. Other rarities of the day: Barrel “1” First Dip was coming along nicely. Then it hit me; India Black Ale with Simcoe. I share a glass of this with Anaheim’s Mayor, Tom Tait, and we both agree this is pure silliness. Cascadian dark in theory, yet not piney. I hope this makes it into the regular lineup of beers so I can sample it with a fresh palate. Moby Dick and Naughty Sauce didn’t make it in my mouth today, sadly. Go ahead, make the joke…done laughing yet? Great, let’s move on, cochino.

I don’t normally comment on the bands, but damn…Lady Gaga covers? Eminem covers? Crazy. I’m not ashamed to say I danced in the porta-potty, and the mess on the seat is not mine.

At this point my palate is wrecked. My tongue is deflated and numb. I ask beertender Samantha (pictured above) for a Pistol Whip’d Pils to nurse my wounds, but it came out like I got back from the dentist. While she pours, I say “she can pistol whip me any time” to a guy next to me at the bar. He gets up and leaves without saying anything. It’s probably time to go home. I’m such an awkward social butterfly.

Overall, this was a great anniversary party that showcased new-brewer Evan Price’s abilities. His flavor mashups in cask are a fun way to experiment with some bold flavors. I can tell by the amount of support from other pro-brewers that they’re also excited to see where Noble Ale Works is going!

Beachwood BBQ & Brewing. If those words aren’t part of your craft beer vocabulary, I’m going to send you a free copy of Rosetta Stone’s craft beer language edition* and whip a piece of pulled pork at your eyes, you filthy swine. Not only does Beachwood ‘que up some world class BBQ and sinful Americana style dishes, the house beers brought home some serious hardware at the Great American Beer Festival 2012. Co-owners Gabe Gordon (chef), wife Lena and Brewer Julian Shrago’s food and beer recipes are a match made in heaven; and worthy of a solid write-up, Gonzo style.

Thurs. Nov 15, 5:45 P.M.

If I told you that I received a full frontal body massage while standing on a street corner, you’d probably ask, “Long Beach, right?” and I would say, “yep, but it’s not what it sounds like.” See, I was in fact on a street corner, in Long Beach, punching a crosswalk button like Bruce Lee as two vintage lowriders roll up. Each car’s stereo is easily bending the space-time continuum with bass so loud it feels like I’m being attacked by a swarm of french ticklers. A young lady passes me by mid-crosswalk pulling pomeranians like she’s flying a kite. “Where’s…..Beachwood……BBQ?” I ask in-between bass thumps. She points ahead and rushes off.

The dark drizzly night puts me in the mood for comfort food and a nice roasty stout. Ashley (hostess), welcomes me like I’m family. “Sir, the Zymatore Project is in-house tonight, there’s special beers paired small plate dishes”, she says while handing me a page that reads like a menu at a French brothel. I stutter like a drunken Texan trying to say “BFM Abbaye De St. Bon Chien Aged in Pommeau Barrels from Brasserie des Franches-Montagnes from Jura, Switzerland. (view the evening’s menu here: 1234 + food) “Wait, wait, wait a fucking minute. I pick a random night to come to Beachwood and and I’m here with some of the rarest barrel aged beers in America?” Indeed.

Ignoring the details of each beer, I roll up my sleeves and start with the lowest ABV; a 5% Italian Wit beer aged in “Orange” Wine barrels; Birrificio Barley’sFriska. I play coy as she gently touches my lips. She’s tart, provocatively dressed to style and teases my tongue. Friska is flogged with natural orange zest while her friend Coriander bats her lashes from afar. “Respecte le donne!” I yell, getting strange looks from the bartender. “It’s an Italian Spiderman joke, google it.”

Striped shirt wearers Justin of Beachwood and Mike Harman of B.United

Briefly, the Zymatore Project is kind of like an art museum getting the Mona Lisa, touching her up with some eyebrows and cleavage, then loaning her out for parties. Not only does B.United import rare beers from around the globe, they go another step creatively and re-age beers (also meads and ciders) in specialty barrels for this project. Some beers they evoke a secondary fermentation with fruit, adjuncts and wild yeast, boosting the character and alcohol. Michael Harman, B.United’s West Coast Division Manager says “We will only do a secondary fermentation if the brewer is okay with it.” Just when I’m comfortable with American craft beer, discovering the Zymatore Project quickly makes me feel lost in a vast landscape of ever-evolving beers.

Aside: Just as Beachwood is collaborating with B.United for the night, I’ve joined forces with Orange County Gayot food critic and OC Executive Magazine mogul Richard Manning as well as the highly acclaimed food photographer Anne Watson. Any time I can get a solid opinion on food and professional photography on the blog, I’ll take it! I highly suggest browsing their work as they’re both huge parts of the Orange County food scene. I love and respect both immensely!

On to tasting… Of the five Special Appetizers offered for the Zymatore event, each has a suggested beer pairing with prices ranging from $7-$12 for each. (click to view). The Grilled Chicken Breast on wilted greens appetizer, for example, is cooked with with orange and coriander; the same ingredients brewed in the Friska Wit Bier described above. Each dish is well thought out and crafted around the special beer selection for the evening.

The Chicken & Duck Liver Pâté with toasted bread rounds is a perfect entry into Fall/Winter. “November is finally here!” says Rich as rain drops pelt the outside tables. He adds, “Mason jars are popular these days in fine dining.” I note that the bread rounds crunching in my mouth sounds like someone walking in freshly fallen snow . The Pâté is delicate yet full of mineral goodness. The suggested beer, Hofstetten Granit Bock aged in fortified wine barrels plays well with the Pumpernickel rounds and cleanses the rich fat as it melts across your palate. I wish I could fit my face in that mason jar, dammit. Anne quips, “doesn’t Pumpernickel literally translate to Devil’s Fart?” Yes!

My other favorite dish on the special menu is the Duo Smoked Game Sausage – Venison and Duck sausages on top of a red onion marmalade. The sausage is bundled handsomely with a mild smokey heat and rustic earthiness, sort of like Hugh Hefner in the 50’s. The filler is grainy like black pudding dotted with wild berries to twang up the sweetness. Cranberry in the filler screams “Autumn!” and I’m left screaming for more. The sweet marmalade hiding out underneath brings out the best of our beer choice: J.W. Lee’s Moonraker with Wild Yeast. When I think wild game, I think British beer to wash it down and to boost an earthy sweetness.

Other dishes you MUST try when visiting Beachwood BBQ:

BBQ! If you can’t decide, do the “Choose three items” option to get the best of each world. The pulled pork is a masterpiece and must be tried. Seriously, if I was a pig, I would gladly offer myself up to Gabe. “Oink Oink, Gabe! Please put me in your smoker and dry rub my butt kind sir!”

Baked Mac and Cheese!You’re probably like, “yeah yeah, what’s so special about it?” Rich Manning says, “It’s probably the best Mac and Cheese in the Greater Los Angeles area. It’s smoked and dense with a huge flavor depth”. “Ooooh, this is worth every calorie!” says Anne. The Gruyere cheese beer sauce oozes, coats and stretches with each bite. The crunchy crumb topping lends it a light crunchy shell. “But is there bacon?” Yes, there is bacon, you filthy, filthy pork slut.

The Wild Mushroom Stewis another favorite although probably overlooked on such a deep menu. The “umami-bomb” Mushroom Stew sits on a sinful double dollop of blue cheese grits, the kind your momma used to make, if your momma is Paula Deen.

But wait, there’s beer! If you need yet another reason to visit Beachwood BBQ, the beer program is one of the best I’ve seen. Here’s why:

Full set of award winning house brewed beers. Each has a distinct full body and bold flavors that stand up to the rich food. Belgian style ales, Stouts, IPA, ESB, Pale’s, etc. There’s something for everyone and all brewed in house and super fresh. Do a flight, grab a growler to go.

Lineup of rare and classic craft beer from around the world. Whenever Pliny the Elder is ‘just another beer’ on the draft board, that’s saying something. The revolving taps alone are worthy of a trip, not to mention a full cellar of rarities. The list is thoughtfully planned with many styles covered, big beers to sessionable, low to high IBU, fruity, roasty, no ‘tap overlap’ with ten IPA’s…I could go on and on.

A bar packed with craft beer fans. There’s something to be said about the craft beer community. We like to talk beer with each other. Beachwood’s bar is packed solid with geeks, newbs, homebrewers, pro-brewers, and craft beer celebrities. The bartenders and wait staff are also highly knowledgeable and not snooty.

Multi-zone draft temps! This is seriously insane. Some draft handles are served at cellar temp, some are served at colder temps. Gabe Gordon created the “Flux Capacitor” which monitors CO2 and allows for per-line adjustments. At Beachwood, you can get a Barleywine or rich Russian Imperial Stout served at suggested cellar temps! No more coddling your beer like a baby until it warms up! It also allows for certain styles to have more or less gas, making ‘mouthfeel’ fine tunable. This is the geekiest thing I’ve ever seen at a bar.

Special events! The Zymatore project listed above is only a small part of what Beachwood brings to the table. I seriously couldn’t be more blown away by what the B.United guys are doing and for Beachwood to bring it to the public. Check their website or Beer Advocate for details on future events.

Beachwood BBQ has a smaller location in Seal Beach without the brewpub; same great food and superb draft list. Both are craft beer beacons of Orange County! Make sure and check out the rest of our pics! Thanks Beachwood